Dessert Recipes

Maple Bacon Muffins

Wake up to the smell of gluten-free muffins with bacon throughout. Our Muffin Mix packs shelf stable probiotics and 5 grams of plant-based protein per serving to get you through the morning. These savory muffins can also be enjoyed as a dairy-free dessert!

S’mores Pudding Cups

Who says you need a fire to make s’mores? Enjoy these gluten-free S’mores Pudding Cups, introducing layer after layer of creamy, dairy-free pudding and our brand new Mini Cookies. How’s that for an after-school snack?

Decadent Blondies

Rich, golden blondies with big chunks of chocolate in every bite. Yes! Allergy-friendly can be decadent.

Lemon Bars

Enjoy these gluten-free and dairy-free bars for breakfast, a snack or dessert! Makes 16 – 2” bars INGREDIENTS: Crust Ingredients: 2-6 oz. boxes Enjoy Life Foods Snickerdoodle Cookies Filling Ingredients: 1⅓ C. water 1 t Agar Agar powder 1¼ C. sugar ⅔ C. fresh lemon juice (about 3 large lemons) 3 T corn starch (if using arrowroot, color and clarity will change) 1 T finely grated lemon zest (from two large lemons) ¼ C rice milk (or your favorite dairy-free alternative) Powdered sugar to decorate finished bars DIRECTIONS: Line an 8×8 inch baking pan with parchment or waxed paper. In a medium sauce pot, soak the agar agar in water for 15 minutes. Meanwhile, zest the lemons and squeeze the lemon juice. Mix the cornstarch into the lemon juice to dissolve. When the agar agar has been soaking for 15 minutes, turn on the heat to medium high and bring to a boil, whisking gently (do not incorporate any air) to prevent it from settling at the bottom of the pot. Boil for about 10 minutes, or until the agar is completely dissolved. In the meantime, take each cookie and press down in the pan evenly and completely. Add sugar to the pot and boil again, until dissolved, about 3 minutes. Lower the heat to medium, and add the cornstarch and lemon juice mixture. Then add the lemon zest and rice milk. Whisk constantly but gently, until the mixture thickens, about 5 minutes. It must come to a boil to thicken. Pour the mixture into the prepared crust, let cool for 20-30 minutes, and refrigerate for at least 3...

Southern-Style Banana Pudding

Serves 6 INGREDIENTS: 1 box Enjoy Life Snickerdoodle Cookies 5 very ripe bananas 2 C rice milk or other dairy-free milk ¼ C tapioca starch 1 t gluten-free vanilla extract 2 T agave syrup 1 pinch salt (optional) 1 T oil (Sunflower, Canola or other oil of your choice) ¼ C. Enjoy Life Foods Sugar Crisp Crunchy Cookies for garnish 1 container dairy-free topping (optional) DIRECTIONS: Peel and mash four of the bananas. Add the vanilla to this and set aside. Slice the remaining banana into small disks and set aside. Slice each of the snickerdoodle cookies in half so you have two small circles for each cookie. Set aside. In a stainless steel saucepan, measure out the tapioca. Slowly whisk in the rice milk so that no lumps form. Add the salt and oil. Turn the heat on the stove and heat up the tapioca and rice milk mixture, whisking as it starts to get hot. When it comes to a boil, it will form a thick paste – make sure you whisk during this part of the cooking or you will get big lumps. Once it has come to a boil, whisk for 30 seconds and remove from heat. Immediately stir in the mashed bananas and the agave syrup until just incorporated into the tapioca – do not overstir. While the mixture is cooling, start assembling the pudding. In either six small ice cream dishes or a small-sized casserole, place the Snickerdoodle cookies and banana slices. ** If using individual serving dishes, place 4 cookie pieces in each dish, along with four small disks of banana. Pour the...

Yummy Mint Cookie Bites

INGREDIENTS: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1 box Enjoy Life Foods Double Chocolate Brownie Cookies 3/4 t. natural mint extract For Chocolate Coating: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/2 T. shortening (like Spectrum brand) EQUIPMENT: 8×8-inch pan DIRECTIONS: Prepare an 8×8-inch pan by lining with parchment paper. For easy removal, let parchment paper hang over 1 or 2 edges. Lightly grease paper, set aside. Break up cookies, or process into crumbs. Should have approximately 1 1/2 cups. Melt chocolate in microwave until melted. Melt in intervals of 30 seconds until pieces are almost melted. Stir until smooth. Add mint extract. Stir chocolate mixture in the prepared pan and spread the mixture in the prepared pan. Let mixture harden (quicken this process by refrigerating). The cookie mixture should be firm enough to cut into pieces. If it’s too hard from the refrigerator, let it soften a little before slicing. Cut the pieces into approximately 1-inch squares. Prepare chocolate for coating in microwave. Dip cookie pieces in the chocolate allowing excess to drip into the container. Place on a parchment lined cookie sheet or tray and allow to...

People’s Choice Chocolate Chip Cookies

Makes about 24 cookies INGREDIENTS: 1/3 C. vegetable oil 1 C. packed brown sugar 2 t. vanilla extract 1/4 t. salt 1 C. Bob’s Red Mill white rice flour 1/2 C. Bob’s Red Mill tapioca flour 1 t. baking powder 1/4 C. plus 2 T. water 1 C. Enjoy Life Foods Semi-Sweet Chocolate Mini Chips DIRECTIONS: Preheat oven to 350° (180°C, or gas mark 4). With a mixer, or by hand, stir together oil, brown sugar, vanilla, and salt. Add the flours and baking powder and mix on low speed. While mixing, slowly pour in the water until the dough is smooth. Stir in the chocolate chips. Use a small ice cream/cookie scoop or drop dough by tablespoon onto a baking sheet, spacing the cookies about 2 inches apart (about 6 cookies per baking sheet). Bake for 12 to 15 minutes. Cookies will be golden around the edges and soft in the center. For soft cookies, remove from oven before they are too golden, around 12 minutes. Let cool on baking sheet for less than 1 minute. Remove with a flat spatula and place on a flat surface to cool completely....

Homemade Chocolate Chip Cookies

INGREDIENTS: 2 1/4 C. Food Allergy Gourmet Basic Flour Mix or other gluten-free baking mix 3/4 t. table salt 1/2 t. baking soda 1 T. dry egg replacer 11 T. shortening, melted and cooled slightly 1 C. brown sugar (light, dark or mixed) 1/4 C. granulated sugar 7 T. flax mixture (see below) 1 T. vanilla extract 1/8 t. artificial butter flavor (optional) 3/4 C. Enjoy Life Semi-Sweet Chocolate Mini Chips DIRECTIONS: Preheat oven to 325°. Adjust oven racks to upper- and lower-middle positions. Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl. Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips. Scoop up the dough by tablespoons and roll into a ball. Place the balls on an un-greased cookie sheet and flatten slightly. Bake for 15-17 minutes. Reverse the cookie sheets’ positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy. Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling. Store in an airtight container. *To make Flax Mixture, pour 1 part ground flax seed and 3 parts very hot water in a lidded jar. Shake vigorously. Let cool and use as directed. **Dough can be frozen up to one month....

Hearty Chocolate Chippers

INGREDIENTS: 1 C packed brown sugar 1/4 C vegetable oil 1/4 C water 1/2 C unsweetened applesauce 1/4 C flax meal 1 tbsp vanilla extract 1 C Bob’s Red Mill white or brown rice flour 1/2 C sorghum flour 1 tsp baking soda 1/2 tsp salt 2 C certified gluten-free rolled oats, quinoa, or rice flakes 1 C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips (or sulfite free raisins) DIRECTIONS: Preheat oven to 350°. With a mixer or by hand, cream together the brown sugar, oil, water, applesauce, flax, and vanilla until smooth. Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined. Add the oats and mix again until all ingredients are combined. Stir in the chocolate chips. Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet. Flatten slightly. Bake for about 15 to 18 minutes, or until cookies are lightly browned and semi-soft to the touch in the middle. Let cookies sit for a few minutes before removing from baking sheet. Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying. Yield: About 3 dozen...

Grass Hopper Mint Chocolate Pie

Note: this recipe contains soy. INGREDIENTS: Chocolate Crust: 1 box Enjoy Life Foods Double Chocolate Brownie Cookies 1/4 C cocoa powder 2 Tbsp tapioca flour 1 tsp xanthan gum 1/2 tsp vanilla 3 Tbsp Spectrum shortening Mint Mousse Filling: 1 12 oz. package Silken SOFT Tofu (brought to room temperature) 1 10 oz. bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/4 C brown rice syrup 1/2 tsp mint flavor or natural extract DIRECTIONS: Preheat oven to 350°. To make the crust, process cookies in a food processor until crumb size. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum)and pulse in to combine. Gradually add vanilla and shortening (in approx. 1/2 tablespoons) and pulse until mixture is crumbled (small pea size). Press mixture into a 9″ pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool. For the yummy mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30-second intervals until chocolate is melted. Be careful not overheat. Stir until smooth. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should “seize” and pull away from the sides of the bowl, almost forming a ball. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Then, mix in mint flavor/extract natural. Add filling to cooled chocolate crust. Chill refrigerator until set (at least 5 hours) Yield: 8...

Easy Oozy Chocolate Icing

Use this allergy-friendly chocolate icing made with our dairy-free chocolate chips to coat vegan cupcakes, gluten-free desserts, and more!

Crispy Creepy Critters

INGREDIENTS: 1 C brown sugar 3 /4 C brown rice syrup 1/2 C shortening (Spectrum) 1 Tbsp tapioca flour 1/2 tsp xanthan gum 1/2 C sunflower butter (Sunbutter) 1 tsp vanilla 2 boxes (approx 6 ½ cups) Enjoy Life Crunchy Flax Cereal 1/4 – 1/2 cup Enjoy Life Semi-Sweet Chocolate Mini Chips EQUIPMENT: Two 11″ x 7″ x 1″ jelly roll pans DIRECTIONS: Combine first five ingredients in a large pan, heat to boiling. Reduce heat to a simmer and cook one more minute stirring constantly. Remove from heat and add sunflower butter and vanilla. Beat with a spoon until blended. Add chocolate chips and cereal quickly, and stir until coated (chocolate chips will melt). Lightly grease two 11”x 7”x 1” jelly roll pans. Firmly press the mixture into the pans and cool. Cut shapes with Halloween cookie cutters and remove carefully. Decorate as desired. *Use cutters with simple shapes and if they do crumble upon removal, just press them back into...

Chocolate Hobgoblins

INGREDIENTS: Hob Goblins: 2 tsp brown rice syrup 1/4 C Sunbutter® sunflower seed butter Enjoy Life Crunchy Flax Cereal (about 1/2 box, enough to cover bottom of shallow pan) Chocolate Coating: 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 2 tsp Spectrum shortening DIRECTIONS: Pour Crunchy Flax Cereal into a shallow pan and set aside. Mix Sunbutter with the brown rice syrup. Mixture should stiffen upon mixing. Pinch off about 1/2 tbsp of filling and form into a “pear” shape. Roll the pear shaped sunflower mixture into Crunchy Flax Cereal, pressing the cereal in place. Reshape if needed. Set in refrigerator while making the chocolate coating. To make the chocolate coating, combine chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth. Using a fork, dip the Goblins (one at a time) into the melted chocolate. Make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. Place on parchment lined sheet. To give the creepy creatures some eyes, use a single rice puff for each eye. You can even give them eyeballs by putting a small drop of chocolate in the center of the rice puff. You could also use frosting to create eyes or even a mouth. Have fun and be creative! Let the Goblins sit to harden. You can quicken the hardening by placing in the refrigerator. Once set,...

Choco-Yummy Raisins

INGREDIENTS: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 2 t. shortening 1 C. raisins DIRECTIONS: Line a baking sheet with parchment paper and set aside. Combine chocolate chips, shortening in a microwavable boil. Heat for 30 seconds, then stir. Continue until all chocolate is melted and smooth. Add raisins and mix until coated. Using a slotted spoon, remove the coated raisins. Placed drained raisins on parchment and let cool to harden. Once cooled, break apart pieces if needed. Yield: Varies depending upon spoonful...